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Among the recipes for vegetable preparations for the winter, a special place can be distinguished from beet marinade, which, after heat treatment, is able to retain properties useful for the body. The jar is opened as a borsch dressing, an ingredient for a salad (for example, herring under a fur coat). But many people use it as a favorite snack, the taste of which is remembered since childhood.
Features of the preparation of beet marinade
In order to get a wonderful result and roll up a delicious beet product into jars, you will need to know the basic principles of marinade preparation.
Product selection rules
For canning, you need to look at the beets for spoilage. It is most convenient to cook vegetables of the same size. This will make it more convenient to track the process of cooking beets, since most often they require preliminary processing - the vegetable is boiled or baked in the oven.
After cleaning, the beets must be chopped. There are several ways: grate on the coarse side of the grater, there is also an option when the beets are cut into pieces, thin sticks or cubes (as for vinaigrette).
The composition of the marinade depends on your taste preferences. Preservatives will be mandatory components: salt without iodine, vinegar (can be replaced with citric acid) and sugar. Spices are often picked by the hostess herself.
How to prepare containers
You will need glass jars, which must first be washed with a solution of soda, and then sterilized.
Only in these ways can all bacteria be destroyed:
- hold over steam for at least 10 minutes;
- fry in an oven at 60 ° C for about a quarter of an hour;
- use the microwave.
Covers must not be treated in this way. They need to be boiled.
How to make a beetroot marinade for the winter
The amount of beets in the recipes will not be indicated, because it all depends on the method of cutting. As a last resort, the marinade can be left in the refrigerator and used for a new portion of the workpiece.
Advice! For cooking, the marinade will need to be drained.
A simple recipe
The classic version is suitable for direct consumption and as an ingredient in other recipes.
- water - 2 l;
- salt, vinegar and sugar in equal amounts - 2 tbsp each. l.
- Rinse the beets, cut the tails and fill with tap water. Cook until cooked.
- Clean and shape.
- Place the composition in prepared jars, filling up to the shoulders, without tamping.
- Separately place the pan for making the marinade, pouring all the indicated ingredients into it.
- Wait until it boils and fill the beets in jars with hot mixture.
Cork immediately, turn over and cool, covering with a blanket.
In a frying pan
An appetizer with sweet and sour marinade will instantly go to the table.
For 1 kg of beets, the following set of products is needed:
- vinegar 6% - 150 ml;
- salt - 10 g;
- vegetable oil - 2 tbsp. l .;
- honey - 1 tbsp. l .;
- boiled cooled water - 100 ml;
- bay leaf - 2 pcs.;
- black pepper - 4 peas;
- onion - 2 pcs.
- In this case, you do not need to boil the beets. It needs to be washed, peeled and grated for Korean snacks.
- Saute in butter in a frying pan, and after a quarter of an hour add chopped onions.
- Fry for another 10 minutes over medium heat and add the rest of the ingredients.
- Leave on the stove under the lid until vegetables are ready and put in a glass container.
Cork and cool.
"As in the dining room"
Leave the previous composition, just remove the honey and add a little sugar. The changes will only affect the way the marinade is made. Beets will need to be washed, dried and baked in the oven, wrapped in foil. After removing the skin, rub. Arrange the vegetables, alternating layers, and pour over the marinade, which to boil on the stove.
Garlic always gives a certain piquancy and pleasant aroma. For the marinade, it will need about 4 cloves. But if you want to get it sharper, then you can add more and include in the mixture of peppers.
The bow is not needed in this case. Put the prepared beets in a jar in layers, alternating with spices, pour boiling liquid with vinegar (you can take wine).
It is better to use a purple delicate variety of onions and add 2 tsp to the marinade. mustard seeds to get an original snack prepared for the winter. Pre-boil the beets until half cooked; it is not worthwhile to grind too much when cutting. Put, alternating vegetables, in a jar and cover with hot marinade. Sterilization in boiling water will be required. The time depends on the volume of the dishes. For containers of 0.5 liters, keep for a quarter of an hour.
Pre-boil clean and peeled small beets in the "Cooking" mode for about half an hour. After the signal, drain the liquid and add vegetable oil, chopped garlic and onions. Leave in Baking mode for another 20 minutes. Simmer the remaining quarter of an hour with 100 ml of tomato paste, which in this recipe will replace the usual vinegar, and any spices.
How to store the finished product correctly
A cold place for the beet marinade is necessary if the jars have not been sterilized. In other cases, it is enough to store the workpiece at a temperature not higher than 25 degrees in a dark place.
Subject to the level of filling with the marinade, which should completely cover the vegetables, it will be possible to preserve the bright color of the workpiece.